Gai Pad Khing Recipe

Slice and marinate chicken

Thinly slice the chicken breast across the grain into 1/4-inch strips. In a bowl, combine the chicken with 1 tablespoon light soy sauce, 1 teaspoon rice wine (or dry sherry), 1 teaspoon cornstarch, and 1/4 teaspoon kosher salt. Toss to coat and let marinate 10–15 minutes while you prepare vegetables.

Prepare vegetables

Peel and thinly slice the garlic. Julienne the ginger. Cut the carrot into thin matchsticks (about 1 cup). Core, seed and thinly slice half a red bell pepper. Thinly slice the onion. Quarter the mushrooms if small, or slice if larger. Trim and cut green onions into 1-inch pieces. Keep vegetables separated so they can be added in sequence.

Mix the sauce

In a small bowl, whisk together 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, 1/4 cup chicken stock (or water), and 1/2 teaspoon freshly ground black pepper. In a separate small cup, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a slurry; set aside.

Heat the wok

Place a wok or large skillet over high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Quick-sear chicken

Add the marinated chicken in a single layer and stir-fry quickly 2–3 minutes until the exterior is opaque and just cooked through (a little pink center is okay if you will finish cooking with the sauce). Remove the chicken to a plate and set aside.

Aromatics first

Add the remaining 1 tablespoon neutral oil to the hot wok. Add sliced garlic and julienned ginger and stir-fry 15–30 seconds until fragrant but not browned.

Vegetables

Add the carrots and stir-fry 1 minute. Add the onions and red pepper and stir-fry 1–2 minutes until vegetables begin to soften but remain crisp. Add the mushrooms and cook 1–2 minutes until they release some liquid and reduce slightly.

Combine chicken and sauce

Return the seared chicken to the wok, pour in the prepared sauce, and stir to combine. Bring the sauce to a simmer, then stir in the cornstarch slurry. Cook 30–60 seconds until sauce thickens and glazes the chicken and vegetables.

Finish

Stir in the green onions and 1/2 teaspoon sesame oil. Taste and adjust seasoning with additional soy or black pepper if desired. If you prefer more heat, add a pinch more freshly ground black pepper. Remove from heat.

Transfer Gai Pad Khing to a serving plate, sprinkle optional toasted sesame seeds, and serve immediately with steamed jasmine rice.